Standing in the fields of a local farm and dreaming about a peach sour, we hit upon an idea: Let’s leave the fruit on the trees a little longer to coax out as much tangy juiciness as possible. A few weeks later, we trucked the overripe peaches back to the brewery, sliced ’em open and tossed the flesh into fermenters. Brettanomyces adds a touch of tropical fruit and funk, lactobacillus provides the pucker, and a spell on American oak brings it all home.

fWe taste: fresh-off-the-tree peaches, sweet-tart seesaw, tropical fruit